混沌分形法研究蛋白质界面性质、界面现象与蛋液乳化、起泡性的关系

起泡、乳化剂等界面活性剂有食品工业“味精”之称。蛋液蛋白是最好的天然起泡、乳化剂，蛋白质界面行为差异使其各组分的起泡、乳化效果迵异，因而使蛋液用途受限。本项目拟将蛋清分为卵清蛋白、卵转铁蛋白、卵类粘蛋白和溶菌酶等四组分，蛋黄分为蛋黄浆液和蛋黄颗粒二组分，用扫描电镜、核磁共振、动态流变学、差示扫描量热法等技术研究蛋液各组分及其混合物蛋白质溶液的形貌、流变等物性；用滴形分析法研究各组分稀溶液的界面力学、动力学和流变学等界面性质，及它们浓溶液的蛋白自组装胶束聚集体及其起泡、乳化性的界面现象；为了得到更具现实指导意义的关系式模型，用混沌分形理论从时间和空间上探究界面性质、界面现象与蛋白质起泡、乳化性的关系，以达到调控溶液的组成、环境等参数就可改变蛋白质的起泡、乳化性的目的；最后，研究将各蛋白组分制成起泡、乳化性专用蛋粉添加剂，以丰富蛋产品，增加蛋价值，解决鲜蛋的贮藏和运输困难。

Surfactants，such as Foaming agent, emulsifier are known as "monosodium glutamate" in the food industry. Hen egg protein is one of the best natural foaming, emulsifying agent. But application of egg protein is limited because various protein fractions produce different foaming and emulsifying effects, which come from differences of interface behavior of protein. In this program, egg white will be divided into four groups, which are ovalbumin, transferrin, ovomucoid, lysozyme and other proteins, and Granule and plasma fractions can be separated from egg yolk. These components and its mixtures were used to investigate the physical properties such as morphology, rheological property of protein solution by scanning electron microscope (SEM), nuclear magnetic resonance (NMR), dynamic rheology, differential scanning calorimetry (DSC). The interface properties such as interface mechanics, dynamics and rheology in dilute solution and the interface phenomena of the self-assembled micelles and their foaming and emulsifying properties in thick solution were studied by using the pendant-drop method. In order to obtain a more realistic and instructive relational model, the relations between the interface properties, interface phenomena and the foaming and emulsifying properties of proteins were explored in terms of time and space with the chaos fractal theory, so as to change the foaming and emulsifying properties of proteins by regulating the composition and environment of the solution. Finally, the special egg powder additives with foaming and emulsifying properties that can be used in different products were fabricated. So it can enrich egg products, increase the value of eggs and solve the difficultly problems of storage and transportation of fresh eggs.